Grilled Whole Salmon Recipe

Tom believes everyone should try cooking a whole fish once in a while – it’s not really difficult and it’s infinitely more satisfying than always serving boned fillets. Tom strongly advises using a wild salmon for this recipe, rather than a farmed salmon, because a fish with a nice firm texture is best.

How to grilled whole salmon

Grilled Whole Salmon with Lemon and Shallots 🔗

This beautiful whole salmon is simply stuffed with shallots, fresh lemons, and dill then drizzled with a little butter, salt and pepper before being grilled to perfection.

Prep: 15min

Total: 75min

Serving Size: 1 serving

Nutrition Facts: calories 42 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 8 mg, Sodium 27 mg, Fiber 1 g, Sugar 2 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

  • 1 6-pound whole salmon (cleaned and scales removed)
  • 2 shallots (sliced into rings)
  • 3 lemons (divided use)
  • 10-12 fresh dill fronds
  • 2 Tablespoons melted butter
  • 1 teaspoons kosher salt
  • ½ teaspoon cracked black pepper

Instruction:

  1. Preheat. Begin by preparing your grill. Set the temperature to about 400-425 degrees over indirect heat and allow your grill to preheat while you prepare the salmon.
  2. Prep the salmon. Wipe the entire exterior and interior cavity of your salmon with paper towels. Season the interior with half of the salt and pepper. Layer in the sliced shallots, 2 of the sliced lemons, and dill fronds.
  3. Season. Using a sharp knife, cut 3-4 diagonal slices into the top of the salmon. Drizzle the top of the fish with the melted butter and season with the rest of the salt and pepper.
  4. Grill the whole salmon. Transfer your fish directly to the grill grates, close the lid and roast for 30 minutes. Cut the last lemon in half and squeeze half of it over the top of the salmon. The time can vary 15 minutes or so in either direction depending on how thick your fish is.
  5. Finish grilling. Close the lid and roast for another 15 minutes then squeeze the other half of the lemon over the top. At this point, use an internal thermometer to check the temperature of your salmon. The time to finish the salmon can vary 15 minutes or so in either direction depending on how thick your fish is. From this point on, keep a close eye on the temperature. Salmon is cooked through at 140 degrees F.
  6. Serve immediately. When your salmon has hit the proper internal temperature, carefully transfer the fish to your serving platter or cutting board and serve with extra lemon wedges. Peel back the skin along the diagonal slits and allow your guests to serve themselves.

FAQ

How long do you cook salmon on the grill?

Grill salmon skin-side up for 6 to 8 minutes, then carefully flip it over and cook for another 6 to 8 minutes, or until the salmon is just cooked through and flakes easily. Brush the grill with oil to prevent sticking.

Is it better to grill salmon in foil or not?

The best way to grill a fish, in my opinion, is with a foil packet, which keeps the fish moist while it cooks and guarantees that the salmon will be perfectly tender and flaky, not dry. You can grill salmon without foil (like this outstanding Cedar Plank Salmon), but I find that the best way to grill a fish is with a foil packet.

Can I grill salmon directly on grill?

After your grill has heated through completely, place salmon fillets directly on the grill, skin side down, and close the grill. Grill the fillets for 6 minutes, then flip them over and grill for another 2 minutes skin-side up.

How do I prepare a whole salmon?

After your grill has heated through completely, place salmon fillets directly on the grill, skin side down, and close the grill. Grill the fillets for 6 minutes, then flip them over and grill for another 2 minutes skin-side up.

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